Gluten-Free Polenta “In Carrozza”

Preparation

 Measure the Quick Yellow Polenta Flour by La Veronese® and heat the water until it boils.

When the water begins to boil, add a pinch of salt and pour in the flour, stirring quickly. After just 5 minutes, the polenta will be cooked.

Let the polenta cool in a baking dish, cut it into rectangles, and make a small incision at one corner with a knife.

Cut the smoked scamorza cheese into small pieces and stuff the polenta, pressing the edges lightly. Dip the polenta cubes into beaten eggs and then into gluten-free breadcrumbs, repeating the process a second time for a better coating.

Heat the oil, and when it reaches the right temperature, fry the polenta cubes until golden on both sides.

Drain the cubes and pat dry with a kitchen towel, then season with salt and pepper to taste.